Strawberry Dessert
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1807Calories
22 gProtein
280 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1807 kcal
Protein22 g
Carbohydrates280 g
Fiber0 g
Sugars257 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium64 mg
Potassium674 mg
Calcium273 mg
Iron1.1 mg
Magnesium51 mg
Phosphorus253 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C168 mg
Vitamin A443 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate9.5 mcg
Choline42 mg
Caffeine0 mg
Water780 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 32. The excerpt below is the record exactly as published.
STRAWBERRY DESSERT Put the Gelatine into a saucepan, add the strawberry juice and wine, dissolve over ‘a gentle a5, ES remove from the fire, add the sugar, essence, and ten large strawberries which have been quartered. Stand on ice till the mixture begins to thicken, then fold in the whipped cream and the whites of eggs stiffly beaten
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